Basil and Mozzarella Bread

Basil and Mozzarella Bread


50 people made this

This is a recipe for making your own soft and chewy mozzarella bread. Hot out of the oven it is the perfect thing to accompany an Italian meal.

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Serves: 16 

  • 2 cups (500ml) warm water
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 1 tablespoon salt
  • 4 cups (500g) bread flour, or as needed
  • 120g grated mozzarella cheese
  • 1/4 cup (65ml) milk
  • 1 tablespoon dried basil

Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt and 1 cup of bread flour and beat the flour in to form a loose batter. Stir in 1 more cup of flour and mix in the mozzarella cheese, milk and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
  2. Turn the dough out onto a well-floured work surface and knead until the dough is thoroughly mixed but still sticky, 5 to 8 minutes. Add flour into the dough as you knead if necessary. Form the dough into a ball and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough and cover with a cloth. Allow to rise until double, about 1 hour.
  3. With your fist press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute.
  4. Cut the dough into 2 equal pieces and form each half into a round ball. Spray a baking tray with nonstick cooking spray and place the balls onto the baking tray. With a sharp knife slash an X into the top of each loaf. Cover the loaves with a towel and let rise until doubled, about 25 minutes.
  5. Preheat oven to 220 degrees C.
  6. Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

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